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【分享】英文原著FOOD PACKAGING TECHNOLOGY [【已搜无重复】
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身为食品专业的我，一直未能为食品版做什么贡献，昨天下到好书FOOD PACKAGING TECHNOLOGY， 03年Blackwell Publishing Ltd出版的食品包装技术，与大家分享。看不看是一回事，先收藏了再说吧，说不定哪天会派上用场的。 FOOD PACKAGING TECHNOLOGY Edited by RICHARD COLES Consultant in Food Packaging, London DEREK MCDOWELL Head of Supply and Packaging Division Loughry College, Northern Ireland and MARK J. KIRWAN Consultant in Packaging Technology London Contents Contributors xv Preface xvii 1 Introduction 1 RICHARD COLES 1.1 Introduction 1.2 Packaging developments – an historical perspective 2 1.3 Food supply and the protective role of packaging 4 1.4 The value of packaging to society 7 1.5 Definitions and basic functions of packaging 8 1.6 Packaging strategy 9 1.7 Packaging design and development 9 1.7.1 The packaging design and development framework 12 1.7.1.1 Product needs 13 1.7.1.2 Distribution needs and wants of packaging 13 1.7.1.3 Packaging materials, machinery and production processes 16 1.7.1.4 Consumer needs and wants of packaging 18 1.7.1.5 Multiple food retail market needs and wants 22 1.7.1.6 Environmental performance of packaging 26 1.7.2 Packaging specifications and standards 28 1.8 Conclusion 29 Literature reviewed and sources of information 29 2 Food biodeterioration and methods of preservation 32 GARY S. TUCKER 2.1 Introduction 32 2.2 Agents of food biodeterioration 33 2.2.1 Enzymes 33 2.2.2 Microorganisms 34 2.2.2.1 Bacteria 35 2.2.2.2 Fungi 38 2.2.3 Non-enzymic biodeterioration 40 2.3 Food preservation methods 41 2.3.1 High temperature 41 2.3.1.1 Blanching 42 2.3.1.2 Thermal processing 42 2.3.1.3 Continuous thermal processing (aseptic) 47 2.3.1.4 Pasteurisation 51 2.3.2 Low temperature 52 2.3.2.1 Freezing 52 2.3.2.2 Chilling and cooling 53 2.3.3 Drying and water activity control 54 2.3.4 Chemical preservation 56 2.3.4.1 Curing 57 2.3.4.2 Pickling 58 2.3.4.3 Smoking 58 2.3.5 Fermentation 59 2.3.6 Modifying the atmosphere 60 2.3.7 Other techniques and developments 61 2.3.7.1 High pressure processing 61 2.3.7.2 Ohmic heating 62 2.3.7.3 Irradiation 62 2.3.7.4 Membrane processing 62 2.3.7.5 Microwave processing 63 3 Packaged product quality and shelf life 65 3.1 Introduction 65 3.2 Factors affecting product quality and shelf life 68 3.3 Chemical/biochemical processes 69 3.3.1 Oxidation 70 3.3.2 Enzyme activity 73 3.4 Microbiological processes 74 3.4.1 Examples where packaging is key to maintaining microbiological shelf life 75 3.5 Physical and physico-chemical processes 77 3.5.1 Physical damage 77 3.5.2 Insect damage 78 3.5.3 Moisture changes 78 3.5.4 Barrier to odour pick-up 81 3.5.5 Flavour scalping 81 3.6 Migration from packaging to foods 81 3.6.1 Migration from plastic packaging 83 3.6.2 Migration from other packaging materials 86 3.6.3 Factors affecting migration from food contact materials 88 3.6.4 Packaging selection to avoid migration and packaging taints 89 3.6.5 Methods for monitoring migration 89 3.7 Conclusion 91 ———————————————————— 纳米盘链接地址： http://www.namipan.com/d/food%20 ... faae5387d4d98862800 昨天上传了两本书，结果回复者寥寥，大大打击了我发贴的信心，望大家高抬贵手，多给评价，以后还会有好资源献上，  |
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